Gluten Free Christmas Cake with Amaretto Soaked Fruit
Natural Kitchen Adventures
Natural Kitchen Adventures
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  • 4 reviews Traditional Christmas Cake with Amaretto Soaked Fruit {gluten free} Print Prep time 20 mins Cook time 4 hours Total time 4 hours 20 mins A decadent, all natural ingredients gluten free christmas cake full of rich dried fruit soaked in amaretto, ground almonds, buckwheat flour, molasses and unrefined sugar. Author: Ceri Jones Recipe type: Cake Cuisine: British Traditional Serves: 30 Ingredients
  • 450 g currants 175g sultanas 175g raisins 50g dried cranberries 50g dried apricot, diced 100mls amaretto 100g ground almonds 100g buckwheat flour 25g tapioca flour ½ tsp salt ¼ tsp nutmeg ½ tsp ground mixed spice 175g coconut palm sugar / rapadura or other unrefined sugar 4 large eggs 1 tbs molasses, warmed 225g unsalted butter 50g chopped almonds Zest of 1 lemon, 1 orange To top the cake: 50g whole blanched almonds You’ll need a greased and lined (base and sides) 20cm deep cake tin Instructions Place the dried fruit in a large bowl and pour over the amaretto. Cover with a tea towel and leave overnight to plump up. When ready to bake, pre-heat the oven to 140°C. Sift the flours, spices and salt together – be sure to break up any almond clumps – then add the sugar, eggs, warmed molasses, and butter. Beat with an electric whisk until smooth. Fold in the soaked dried fruit, chopped nuts and add the grated lemon and orange zest. Transfer the mixture into the lined tin and spread the top smooth with a spoon or spatula. Finally, decorate the top of the cake with the blanched almonds. Place a square of parchment with a 50p size hole in the idle over the cake and bake in the lowest part of the oven for 4 hours The cake will be done when it feels springy to touch. Cool in the tin for 30 minutes then remove and place on a rack to cool fully. 3.2.2802



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